Add the salad on top of a skirt steak. Photo
We recently discovered Louisiana chef Michael O’Boyle, who writes the blog ChickenFriedGourmet.com. The photo gallery on the site is an inspiration to lovers of nouvelle cuisine, and has inspired us to cook up a storm based simply on his concept.
Lucky people in the Shreveport area can take part in Chef O’Boyle’a Gulf Pig Underground Dinner Club, with changing locations and menus. (Next up: a dinner in late July/early August and two in September/October.)
Chef O’Boyle is a consulting chef to the Louisiana Seafood Promotion and Marketing Board, which acquainted us with him by sending one of his recipes.
While most home cooks may not want to take on his Tomato Gelée, it’s easy to whip up his reversal of the conventional steak salad, greens topped with sliced steak.
Here, the positions are reversed.
Chef O’Boyle topped a skirt steak with pickled green tomatoes and a baby arugula salad, garnished with Parmesan cheese. Create your own variations with this template:
1. Pickle the vegetables (this can be done up to a week in advance).
2. Cook and plate the protein.
3. Top the protein with the dressed salad.
4. Garnish and serve.
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